Crispy Baked Chicken Tacos
These Crispy Baked Chicken Tacos are packed with juicy, spiced shredded chicken and topped with a smoky, homemade roasted tomato chili salsa. The tacos are baked, which gives them that satisfying crunch without the extra oil, making them a lighter yet just-as-delicious alternative. Whether it’s taco night or you just need a quick and tasty dinner, these crispy chicken tacos are sure to hit the spot!
Ingredients
Crispy Chicken Tacos
- 1 tbsp olive oil, plus more for brushing on top of the tacos
- 4 cups cooked shredded chicken
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tbsp chipotle in adobo, sauce only
- 1 can diced green chilies
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
Crispy Baked Chicken Tacos
- Add olive oil and onions to a pan and sauté until they begin to soften, about 5 minutes. Add in garlic, cumin, chili powder, oregano, and paprika and continue to sauté for 1 minute.
- Add in shredded chicken, adobo sauce, green chilies, lime juice, and cilantro. Stir to coat the chicken in the sauce and seasonings then set aside.
- Preheat oven to 425°F degree. Line a baking sheet with parchment paper, set aside.Warm tortillas in a non-stick pan to make them flexible / easier to stuff.
- Fill each tortilla with the chicken mixture then lay them on their side on the prepared baking sheet. Brush the tops of the tacos with oil.
- Bake for 10 minutes.
- Serve immediately with some of the roasted tomato salsa (optional).They are also great served with sour cream, guacamole, hot sauce and pico de gallo!
Roasted Tomato Chili Salsa
- Remove the stems and seeds from dried ancho peppers. Soak in hot water and set aside (I let them soak while I prep / cook the rest of the salsa). Add tomatoes, onion, poblano, jalapeño, olive oil, salt and pepper to a large bowl.
- Grill the tomatoes, onions and peppers over medium high heat for 7-10 minutes, turning half way through, to develop some char and blistering.
- Transfer the grilled vegetables to a blender along with the soaked ancho chilies. Add in 2-4 Tbsp. of the water used to soak peppers to thin it to the right consistency
Nutrition Information
Calories: 160kcalCarbohydrates: 16gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 248mgPotassium: 343mgFiber: 3gSugar: 3gVitamin A: 483IUVitamin C: 21mgCalcium: 49mgIron: 2mg